Pappardelle with shrimp, garlic and artichoke crisps

Pasta and seafood are a perfect pairing. In this pappardelle with shrimp and garlic recipe, we recommend complementing the dish with artichoke crisps. The result is a starter that’s easy to make and can even serve as a main dish if needed.



  • 1 pack of Shrimp with garlic sauce 160g Seafood Combo by Grand Krust
  • 300g of pappardelle pasta
  • 6 artichokes
  • olive oil
  • lemon juice
  • salt
  • fresh chives
  • 100g grated Parmesan cheese
Nutritional information


  • Energy 447
  • Proteins21.3
  • Carbohydrates 55.2
  • Fats13.9

Fruity Chardonnay - Young white wine

Step by Step

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Boil water
Boil a pot of salted water.

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Prepare the artichokes
Peel the artichokes and remove the stems and any prickly strands they might have. Cut them into slices and put them in a bowl of water, lemon juice and ice for 15 minutes. When the time is up, drain the artichokes and heat them in a pan with oil.

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Fry the artichoke crisps
When the oil is hot, fry the artichoke slices and transfer them to a paper towel when crisp. Season and put aside.

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Cook the pappardelle
Add the pappardelle to the boiling salted water.

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Stir fry the shrimp
While the pasta is cooking, put the garlic sauce in a wok and stir fry the shrimp for 1 minute and then put them aside.

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Stir fry the pasta
When the pasta is al dente, drain it, add it to the wok with the shrimp and the artichokes and stir fry for another minute.

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Sprinkle the pasta with chives and Parmesan.

Tips Practical Advice

The lemon juice in step 2 acts as an antioxidant and keeps the artichokes from discolouring.

Gastro Klub

The Recipes